The Food
Recipes
Pasta Rosetta
By Ann Hamill
Ingredients
For the pasta:
100 grams of italian flour
1 egg
For the white sauce:
1 oz. plain flour
1oz. butter
½ pint milk
2 ozs grated parmesan
pinch ground pepper
For the filling:
6 slices of gruyere cheese
6 slices of cooked ham
250mls cream
grated parmesan
Method
Put flour and egg into food processor, pulse for 7/8 mins. This might appear a little difficult but it works very well if you are not practiced in making pasta by hand. Roll out pasta dough, fold up and roll out again maybe two or three times. For the final roll out have the pasta thin and about the size of a tea towel. Make white sauce, let cool slightly. Spread sauce to approx half inch from sides of pasta. line cheese slices on top of sauce and then line this with cooked ham. Roll up the pasta like a swiss roll, trim off the ends and then cut in 1” pieces. Place the pasta cut side up in a baking dish, make sure they are packed well together so that they won’t fall apart in the cooking. pour over cream and sprinkle with grated parmesan. Bake in hot oven for 20 mins until golden brown. Serve with green salad and crusty bread.
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